INA GARTEN LENTILS RECIPE RECIPES

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LENTIL VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK



Lentil Vegetable Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Nutrition Facts : Calories 462 calorie, FatContent 13 grams, SaturatedFatContent 2.5 grams, CholesterolContent 11 milligrams, SodiumContent 1400 milligrams, CarbohydrateContent 64 grams, FiberContent 13 grams, ProteinContent 25 grams, SugarContent 14 grams

STEWED GARAM MASALA LENTILS WITH BUTTERY SHRIMP RECIPE ...



Stewed Garam Masala Lentils with Buttery Shrimp Recipe ... image

This comforting red lentil stew gets transformed with garam masala, tomatoes and aromatics in a nod to India’s masoor dal. For added satisfaction, top with buttery shrimp laced with ginger.

Provided by Food Network Kitchen

Total Time 35 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
1 large shallot, chopped
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon finely chopped peeled fresh ginger
2 plum tomatoes, cored and chopped
1 1/2 teaspoons garam masala
Kosher salt and freshly ground pepper
1 cup dried red lentils
1 1/4 pounds peeled and deveined shrimp (about 24)
3 cups baby spinach
2 tablespoons canned unsweetened coconut cream
1/2 cup lightly packed fresh cilantro, chopped

Steps:

  • Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
  • Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
  • Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
  • Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.

Nutrition Facts : Calories 470, FatContent 16 grams, SaturatedFatContent 10 grams, CholesterolContent 202 milligrams, SodiumContent 919 milligrams, CarbohydrateContent 46 grams, FiberContent 18 grams, ProteinContent 36 grams, SugarContent 5 grams

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LENTIL VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 5 minutes
Calories 462 calorie per serving
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
See details


STEWED GARAM MASALA LENTILS WITH BUTTERY SHRIMP RECIPE ...
This comforting red lentil stew gets transformed with garam masala, tomatoes and aromatics in a nod to India’s masoor dal. For added satisfaction, top with buttery shrimp laced with ginger.
From foodnetwork.com
Reviews 3.9
Total Time 35 minutes
Calories 470 per serving
  • Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.
See details


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